Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
314
Calories
6g
Protein
22g
Fat
29g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 eggplant
- 1 chopped finely onion
- 3 Clove(s) minced garlic
- 1 Tablespoon(s) dried dill
- 2 Tablespoon(s) tahini
- 2 Teaspoon(s) lemon juice
- 2 Tablespoon(s) olive oil
- =
Directions
1
1. cut eggplants in half and place them on an oiled cooking sheet. Bake them at 350 degree for 1 hour. wait till they are cooled and mash them in a bowl.
2
2. in a frying pan, fry the onions and garlic in the olive oil until golden brown. add the dried dill and fry for another few seconds.
3
3. mix the tahini into the mashed eggplants. add in the fried onions, garlic and dill. add in the lemon juice. salt and pepper to taste.
4
serve with bread.
Recipe sourced from
fandom